Prep eggplant by cutting into wedges. Place eggplants into a bowl and fill with water just enough to cover the eggplants. Add in 1 teaspoon of salt and let eggplant sit for 15 minutes.
Marinade pork with light soy sauce, Shaoxing wine, white pepper powder, and sesame oil.
Remove eggplant from water and pat dry with paper towel.
Heat up oil in a deep pan or wok. Add in garlic and ginger and cook for 1 minute.
Add in pork and brown. When pork is no longer pink, add in the eggplants.
Add in spicy chili crisp, chili bean sauce, light soy sauce, dark soy sauce, oyster sauce. Stir the pot so pork and eggplant are evenly coated.
Add in 1½ cups of water. Let simmer for 15 minutes.
Lastly, add in cornstarch slurry and let simmer for a final 1 minute so the sauce thickens up slightly.